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• Pork Crown Roast
• Goulash
• Pot Roast
• Roast Beef
• Roasted Leg of Lamb
• Roasted Fresh Ham
• Roasted Pork Loin
• Roasted Rack of Lamb

Pork Crown Roast

Total Time: 5 hours  |  Prep: 35 min  |  Inactive: 25 min  |  Cook: 4 hours

Yield: 8-10 Servings  |  Level: Intermediate

Ingredients

For The Pork:

• 4 cloves garlic, smashed and finely chopped
• 1 bunch fresh rosemary, picked and finely chopped
• 1 bunch fresh sage, picked and finely chopped
• 1/2 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
• Kosher salt
• Pear and Chestnut Stuffing, recipe follows

Pan Sauce:

• 3 cloves garlic, smashed
• 2 ribs celery, cut into 1/4-inch dice
• 1 Spanish onion, cut into 1/4-inch dice
• 1/2 fennel bulb, cut into 1/4-inch dice
• 8 cups chicken stock
• 2 cups dry white wine
• 2 bay leaves
• Kosher salt

Directions

Preheat the oven to 450 degrees F.

For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.

Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.

Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)

For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.

Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.

Turn the oven down to 325 degrees F.

Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.

When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.

Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.

To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.

Pear & Chestnut Stuffing

Ingredients:

• Extra-virgin olive oil
• 8 ounces slab bacon, cut into 1/4-inch dice
• 4 ribs celery, cut into 1/4-inch dice
• 2 Spanish onions, cut into 1/4-inch dice
• 1/4 fennel bulb, cut into 1/4-inch dice
• Kosher salt
• 4 sprigs rosemary, picked and finely chopped
• 3 cloves garlic, smashed and finely chopped
• 8 ounces peeled chestnuts, coarsely chopped
• 3/4 cup dried cranberries
• 4 Anjou pears, peeled and cut into 1/2-inch dice
• 2 cups dry white wine
• 12 cups cubed crustless, stale sourdough or peasant bread
• 4 cups chicken stock, warmed

Directions

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.

Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.

Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.

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Goulash

Yield: 8 Servings  |  Level: Easy

Ingredients

• 1.5 lb. cubed beef
• 3/4 lb. cubed pork
• 1 large onion
• 1 15 oz. Can of Tomato Sauce
• 1.5 tsp. salt
• 0.5 tsp. pepper
• 0.25 tsp. garlic powder
• 1.5 tsp. paprika (Hungarian paprika preferred)
• 1 cup of water

Directions

Brown meat in shortening. When almost brown, add the onions to the pan and brown a little longer (5 minutes). Add remaining ingredients and simmer for 2 hours, stirring ocassionally. Add water as necessary to keep from becoming too thick or sticking to bottom of pan. Serve over spaetzle. Delicious!

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Pot Roast

Total Time: 3 hours 20 min  |  Prep: 20 min  |  Cook: 3 hours

Yield: 8 Servings  |  Level: Easy

Ingredients

• 1 (4 to 5-pound) prime boneless beef chuck roast, tied
• Kosher salt and freshly ground black pepper
• All-purpose flour
• Good olive oil
• 2 cups chopped carrots (4 carrots)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped celery (4 stalks)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 5 large garlic cloves, peeled and crushed
• 2 cups good red wine, such as Burgundy
• 2 tablespoons Cognac or brandy
• 1 (28-ounce) can whole plum tomatoes in puree
• 1 cup chicken stock, preferably homemade
• 1 chicken bouillon cube
• 3 branches fresh thyme
• 2 branches fresh rosemary
• 1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

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Roast Beef

Total Time: 2 hours 40 min  |  Prep: 10 min  |  Inactive: 30 min  |  Cook: 2 hours

Yield: 6-7 Servings  |  Level: Intermediate

Ingredients

• 1/2 cup kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup granulated garlic
• 1/4 cup granulated onion
• 1/2 cup dried basil
• 1/2 cup dried oregano
• 5 to 7-pound roast beef round
• 1/2 cup extra-virgin olive oil

Directions

Preheat oven to 300 degrees F.

Combine all the seasoning ingredients in a medium jar.

Trim all the fat from beef round. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

*Cook's note: 1 1/2 to 2 hours (rare) 140 degrees F for medium, 160 degrees F for well.

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Roasted Leg of Lamb

Total Time: 2 hours 5 min  |  Prep: 20 min  |  Inactive: 15 min

Cook: 1 hour 30 min  |  Yield: 6-8 Servings  |  Level: Easy

Ingredients

• 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
• 1/4 cup fresh lemon juice
• 8 cloves garlic, minced
• 3 tablespoons chopped fresh rosemary leaves
• 1 tablespoon salt
• 2 teaspoons coarsely ground black pepper

Sauce

• 1 cup chopped fresh herbs (rosemary, chives, and parsley)
• 2 cups diced onions
• 2 cups chicken stock
• 1 cup red wine

Directions

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

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Roasted Fresh Ham

Total Time: 3 hours 25 min  |  Prep: 10 min  |  Inactive: 30 min

Cook: 2 hours 45 min  |  Yield: 8 Servings  |  Level: Easy

Ingredients

• 6 pounds bone-in ham
• 1/3 cup brown sugar
• 1/3 cup honey
• 2 teaspoons cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper

Directions

Preheat the oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

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Roasted Pork Loin

Total Time: 5 hours  |  Prep: 35 min  |  Inactive: 25 min  |  Cook: 4 hours

Yield: 8-10 Servings  |  Level: Intermediate

Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne, or more, to taste
• Kosher salt
• 1 1/2 pounds pork loin roast
• 4 tablespoons vegetable oil

For the Herb Crust:

• 1 sweet onion, roughly chopped
• 2 cloves garlic, smashed
• 2 tablespoons freshly grated ginger
• 1 bunch fresh cilantro leaves
• 1 lime, zested
• 2 tablespoons olive oil
• 1/4 cup plain bread crumbs
• Kosher salt
• 1 1/2 tablespoons Dijon mustard

Directions

Preheat the oven to 375 degrees F.

In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.

Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

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Roasted Rack of Lamb

Total Time: 1 hour 35 min  |  Prep: 10 min  |  Inactive: 1 hour  |  Cook: 25 min

Yield: 6 Servings  |  Level: Easy

Ingredients

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched"

Directions

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

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